Style
Manzanilla Pasada
Manzanilla with at least 7 years of oak ageing, made only in Sanlúcar de Barrameda. Transition from biological (under flor) to oxidative. Bridge towards Amontillado.
What it is
Manzanilla Pasada is a Manzanilla that has aged longer than usual in the solera, so the flor layer starts to weaken and oxidative ageing gradually takes over. The result is a sherry that sits somewhere between classic Manzanilla and Amontillado.
Since March 2023 the Consejo Regulador requires a minimum of seven years of oak ageing to use the Manzanilla Pasada label. Before that regulation, it was an informal term (“Manzanilla de Edad”, aged Manzanilla).
What happens
Regular Manzanilla ages biologically under a thick flor layer in Sanlúcar de Barrameda. Maritime influence keeps the flor stable. After five to six years in solera:
- Food for the flor starts running out
- The flor layer thins or flakes off
- The wine is exposed to oxygen in the oldest botas
- Oxidative characteristics start developing alongside the biological
- Colour deepens, spice and nutty notes emerge
The process is gradual and not always linear. Some botas lose flor faster than others. The winemaker decides when a Manzanilla becomes “pasada”.
In the glass
Deep straw to light gold, slightly deeper than regular Manzanilla. On the nose, the typical Sanlúcar salty breeze combined with developing notes: hazelnut, preserved lemon, tarragon, cornflower, sometimes a hint of seaweed and dried chamomile. On the palate, salty minerality combined with a broader body, with a light Amontillado tonality on the finish. High acidity persists.
Iconic examples
- Barbadillo Solear Pasada en Rama (since 1999): the pioneering bottling, four seasonal sacas per year (spring, summer, autumn, winter), each with its own character
- La Guita Manzanilla Pasada en Rama (Pérez Marín): around 10 years average age
- Equipo Navazos La Bota (various sacas, e.g. La Bota 103): rare collector’s items from old soleras
- Hidalgo La Gitana Pasada Pastrana (single vineyard)
En rama
Much Manzanilla Pasada is bottled en rama (“from the branch”): unfiltered or minimally filtered, preserving flor flakes and turbidity. Maximum expression at the cost of commercial stability.
When
With aged Parmesan, jamón ibérico de bellota, langoustines à la plancha, mushroom dishes. Serve at around 10 degrees Celsius. For drinkers who already know Manzanilla and want to take the next step.
Frequently asked questions
What’s the difference between Manzanilla Pasada and Amontillado?
An Amontillado starts as Fino and loses its flor in Jerez or El Puerto. A Manzanilla Pasada starts as Manzanilla and loses its flor in Sanlúcar. The difference lies in microclimate: Sanlúcar’s higher humidity keeps the flor thinner, and the wine develops more saline tones before oxidation kicks in. Pasada therefore stays leaner than a typical Amontillado.
How long does an open bottle of Manzanilla Pasada keep?
Four to six weeks in the fridge with the cork well refitted. Longer than a regular Manzanilla (two weeks) thanks to the oxidative component, shorter than an Amontillado or Oloroso (two to three months) because part of the wine still represents biological ageing.
Since when is Manzanilla Pasada a legal category?
March 2023, with the Consejo Regulador revision. Before that producers used informal labels (“Manzanilla de Edad”, “Manzanilla Vieja”). The 7-year minimum ageing is now official; bottles without that ageing can no longer carry the designation.